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TOPFENKOLATSCHEN (cheese danish)

Pastry:
1 pk. active dry yeast
1/2 cup warm milk ("blood warm", to be exact!)
1 3/4 cup bread flour
1/2 tsp salt
2 Tbsp sugar
1 egg
2 Tbsp butter, melted
1 egg white, lightly beaten.
2 Tbsp ground or chopped almonds

Filling:
2 Tbsp butter, soft
8 oz cream cheese
2 eggs, separated
1/2 cup sugar
grated zest of 1 lemon
1 Tbsp golden raisins

Proof yeast in warm milk. Sift flour and salt together into large
bowl. Add sugar and stir in yeast mixture. Beat in egg and butter
and work into a dough using a wooden spoon; dough should be smooth
and elastic and not stick to sides of bowl. Cover bowl with a
cloth and let rise in a warm place until double, about 1 1/2 hours.

Turn dough out onto floured surface, punch down, knead until smooth
and elastic. Roll out into rectangle about 1/2" thick. Cut into
3" squares. Arrange squares on greased baking sheets about 1"
apart.

For filling: Combine butter, cheese, egg yolks, sugar, zest and
beat (or process in machine) until smooth. Beat egg whites until
stiff and fold into mixture. Stir in raisins.

Put 1 T filling into the center of each dough square and fold
corners in toward center, pressing lightly to hold the filling in.
Let rise in warm place for about 45 min. Preheat oven to 400
degrees. Brush buns with egg white and sprinkle with almonds. Bake
for 30 min. or until well browned.

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